This unmissable one-night-only event will see Healesville-based gin kings Four Pillars bring its coveted gin pigs north for an exclusive botanical-infused dinning experience. Not sure what a ‘gin pig’ is? These are rare-breed pure black Berkshire pigs, which are sustainably pasture-bred in the Yarra Valley and spend their days nibbling on gin botanicals like juniper berries, coriander seeds, cardamom, star anise, lavender and lemon myrtle from Four Pillars’ own distillations. They are arguably the tastiest pigs you’ll come across and they are showcased in the most mouthwatering way at the famed Gin Pig Dinners, which pop-up across the country and generally sell out within days (you’ve been warned).

For the Gold Coast edition of the Gin Pig Dinner, Labart’s chef and owner Alex Munoz Labart is giving a respectful and sustainable nod to the gin pigs by curating a full nose-to-tail menu with a Latin-American lean. The snack-style first course will feature pig’s head empanadas and country-style pork sandwiches with hot sauce. Next up will be pork-belly skewer tacos with blood-pudding sauce, picked apple and burnt cucumber salsa, before moving onto the barbecue pork loin with chermoula, sided with a cabbage and bean salad and crisp potatoes. To finish, the Bloody Shiraz Gin will make an appearance in Alex’s baked custard flan. Along with all of that gin-pig deliciousness, Four Pillars’ creative director of gin drinks, James Irvine, will be carefully slinging matching cocktails with each course, and Four Pillars founders Cameron Mackenzie and Stuart Gregor will also be there to step you through the glorious gin-filled evening.

The Labart X Four Pillars Gin Pig Dinner kicks off at 6:30 pm on Wedneday May 22. Bookings are available now via the Restaurant Labart website. Hot tip – be quick.